Persimmon Apple Crumble with Rum Sauce

Persimmon apple crumble with rum sauce will convert the staunchest persimmon haters. I know, because I am one of them.

It’s true. I don’t like persimmons, but I love this persimmon apple crumble with rum sauce!

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I dislike any kind of persimmons unlike my mother who likes both the soft, Hachiya, but adores the firm, Fuyu persimmons. So when a friend called to ask me if I wanted some persimmons because their tree was loaded (they don’t like them either), I was very wary in saying, ‘yes.’

I did agree to take a few, as I have a couple of friends who like them, and also because I wanted to try baking something with them. As you can see, they were desperate to unload more than “a few” on me!

My goal: to make something that a persimmon hater would love, or at least like. I would be my own best judge.

I thought of a cake or some sort of persimmon bread, but was apathetic about the prospects. Then jam came to mind, but I already have so many jars of jam in my kitchen that I could go into the jam business. I pondered  about a crumble or crisp. and bingo: that was it!

This idea convinced me because crumbles are often served with a sauce, cream, ice cream or something similar, and it could quite possibly be something that I’d actually enjoy.

Hachiya persimmons are incredibly soft when they eventually ripen. In fact, they almost feel like a half filled water balloon when they’re ready to eat, and aren’t the prettiest things when open. I just pulled the stem off, then peeled the inside of the fruit out from the skin and place it in a bowl: messy, but super easy.

Due to the texture of the persimmons, I decided to add two steamed apples, so that the fruit layer wouldn’t be quite so soft.

I used my go-to crumble recipe and the end result looked fabulous, but looks aren’t everything; I had yet to taste it. My thought was that I also wanted the persimmon apple crumble to be a sort of ‘show-stopping’ dessert (to quote Paul Hollywood.) So I made a wonderful rum sauce to pour over each serving!

Let’s just say, “mission accomplished.”

I love how this persimmon apple crumble with rum sauce turned out! I honestly couldn’t make out the flavor of the persimmons very much, which might be a bummer for those of you who do like persimmons.

The rum sauce is an awesome addition to the dessert, if I do say so myself, and it’s so quick and easy to make. Have a go, and let me know: are you a persimmon lover or hater?

 

Persimmon and Apple Crumble
with Rum Sauce

an original recipe by Christina Conte           serves 6

Ingredients for filling:

• apples
• sugar
• lemon juice
• Hachiya persimmons
• corn starch

Ingredients for crumble topping:

• 6 oz (1 cup) flour
• 4 oz (1 stick) butter
• 2 oz (1/4 c) sugar

Ingredients for rum sauce:

• brown sugar
• butter
• buttermilk
• Golden Syrup (if you don’t have golden syrup, substitue honey or maple syrup)
• DARK rum
• baking soda

Directions

Preheat oven to  400°F (200°C)

Put the apples, sugar and lemon juice in a pot over low heat and steam until just a little cooked (they should still be firm). Add the persimmons.

Mix the corn starch with a little water, just so it mixes to a liquid and then stir into the fruit in the pot.

Pour the fruit into an 8 x 8 baking pan (ceramic or glass is best for this type of dessert).

Make the crumble topping by rubbing the the stick of butter into the flour with your fingers, until all that you have are crumbs. Stir in the sugar, then sprinkle on top of the fruit.

Bake for approximately 25 minutes or until top is golden brown. Remove from oven.

Next, put all the ingredients for the rum sauce, except for the dark rum and baking soda, in a small pan over medium heat. Stir and bring to a boil, then lower heat and simmer for a few minutes, before adding the rum and baking soda. Remove from heat and continue to stir until well mixed. Alternatively, you could use another type of liquor if you don’t fancy rum.

Once the crumble has cooled a little, serve with warm rum sauce. Refrigerate any leftovers of the dessert and/or sauce. If, there are any leftovers!

A different way to use persimmons are these persimmon and pomegranate endive cups!

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